Matelote à la Marinière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- fish
- white wine
- cognac
- velouté de poisson (fish velouté / silky fish stock sauce)
- butter
- mushrooms
- small onions
- crayfish
- croutons
Instructions
- Poach the fish in white wine. Flame with cognac.
- Reduce the cooking liquid, bind it with a fish velouté (silky fish stock sauce), and finish by mounting with butter (monter au beurre).
- Garnish with mushrooms, small onions glazed in butter, crayfish, and heart-shaped fried croutons.